Gluten-free Hawaiian Sweet Rolls
You guys. I made gluten-free Hawaiian sweet rolls.
And they were amazing (totally scary for me as it was my first foray into gluten-free bread but I was blown away by how well they turned out) and pretty darn lovely looking, too.
My friend, Nicole, of Gluten Free on a Shoestring fame is coming out with her 3rd gluten-free cookbook and it is entirely dedicated to gluten-free breads.
Which is kinda sorta amazing because when I think “eating gluten-free” I think “how the heck do I get my carb fix?”
Nicole has you covered.
While I don’t eat gluten-free as a lifestyle, I’m all for giving new recipes a try and I’m loving on these Hawaiian sweet rolls.
I can’t believe how accessible making your own gluten-free bread can be! Nicole gives, like, one zillions tips and tricks and step-by-step pictures for everything from bagels to baguettes, tortillas to scones in this new cookbook.
It is revolutionary (like no other gluten-free bread cookbook in the universe, really). You don’t want to mess around with these recipes – Nicole has tested and tested and tested these babies to make them foolproof and following the ingredients and instructions to the letter will ensure fantastic results.
On a personal note, I can count other food bloggers I’ve actually become real, live friends with on one hand.
Nicole? She’s the real deal. She has been a breath of fresh air in the blogging world for me.
She tells it like it is (read: she doesn’t have one fakety fake bone in her body) and I love her blogging guts. I’m so proud of what she’s created here and so honored to help her get the word out about her book.
One Year Ago: Nutella Butterscotch Crumble Bars
Two Years Ago: New York-Style Crumb Cake
Three Years Ago: Sky-Is-The-Limit Pudding Pie
Gluten-free Hawaiian Sweet Rolls
Ingredients
Hawaiian Roll Dough:
- 3 cups 420 g Gluten-Free Bread Flour (recipe below), plus more for sprinkling
- 2 teaspoons 6 g instant yeast
- ¼ cup 50 g sugar
- 1 teaspoon 6 g kosher salt
- 4 tablespoons 56 g unsalted butter, at room temperature
- 1 large egg, at room temperature, beaten
- 1 cup plus 1 tablespoon pineapple juice
- 1 teaspoon gluten-free vanilla extract
- Egg wash, 1 large egg, at room temperature, beaten with 1 tablespoon water
Gluten-Free Bread Flour:
- 100 grams about 11 1/2 tablespoons all-purpose gluten-free flour (71%) (read note above)
- 25 grams about 5 tablespoons unflavored whey protein isolate (18%)
- 15 grams about 5 teaspoons Expandex modified tapioca starch (11%)
High-Quality All-Purpose Gluten-Free Flour:
- 42 grams about 1/4 cup superfine brown rice flour (30%)
- 42 grams about 1/4 cup superfine white rice flour (30%)
- 21 grams about 2 1/3 tablespoons tapioca starch (15%)
- 21 grams about 2 1/3 tablespoons potato starch (15%)
- 7 grams about 1 3/4 teaspoons potato flour (5%)
- 4 grams about 2 teaspoons xanthan gum (3%)
- 3 grams about 1 1/2 teaspoons pure powdered pectin (2%)
Make-It-Simpler All-Purpose Gluten-Free Flour:
- 90 grams about 9 tablespoons superfine white rice flour (64%)
- 31 grams about 3 1/2 tablespoons potato starch (22%)
- 15 grams about 5 teaspoons tapioca starch (11%)
- 4 grams about 2 teaspoons xanthan gum (3%)
Instructions
- Place the flour, yeast, and sugar in the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the butter, egg, pineapple juice, and vanilla, and mix on low speed with the dough hook until combined.
- Raise the mixer speed to medium and knead for about 5 minutes. The dough will be quite sticky, but should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl.
- Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket).
- Place the dough in the refrigerator for at least 12 hours and up to 5 days.
- On baking day, grease an 8-inch round baking pan and set it aside. Remove the dough from the refrigerator and turn it out onto a lightly floured surface.
- Knead until smoother as described below under general shaping tips. With a floured bench scraper, divide the dough into twelve pieces of equal size.
- Shape one piece into a round by following the directions for shaping small, round rolls below. Place the first roll in the prepared baking pan.
- Repeat with the remaining pieces of dough, placing the rolls less than an inch apart from one another. Cover the baking pan with oiled plastic wrap and set it aside in a warm, draft-free location to rise for 30 minutes. Uncover the pan and brush the rolls generously with the egg wash. Allow the rolls to finish rising, uncovered, until fully doubled in size (about 20 minutes more).
- About 20 minutes before the rolls have completed their final rise, preheat your oven to 350°F. Place the baking pan on the lower rack of the preheated oven and bake until lightly golden brown, and the inside of the rolls registers about 185°F on an instant-read thermometer (about 20 minutes).
- Allow to cool briefly in the pan before serving.
Notes
General Shaping Tips:
Unless otherwise noted, always begin on a well-floured surface with floured hands.
1. With the help of an oiled bench scraper, keep moving the dough as you shape it, particularly if it begins to stick to the surface or your hands. The process of kneading the dough in this book will be done using the scrape-and-fold method: Scrape the dough off the floured surface with the bench scraper, then fold the dough over itself. Sprinkle the dough lightly with flour, scrape the dough up again, and fold it over itself again. Repeat scraping and folding in this manner until the dough has become smoother.
2. Keep the outside of the dough and the surface covered in a light coating of flour as you shape the dough. Handle the dough with a light touch to avoid kneading the flour into the dough, which might dry it out and result in a tight, unpleasant crumb.
3. It bears repeating: A light touch is the key. Repeat that to yourself as a mantra as you first learn to shape this bread dough. It’s the most important rule in shaping. More technique, less muscle.
4. You’ll notice that the recipes do not include instructions to allow dough that has been rising in the refrigerator to come to room temperature before shaping. Always begin with cold dough when shaping the dough in this book. It is much easier to shape.
Shaping Small Rolls:
1. On a well-floured surface, flatten the dough into a disk, then pull the edges toward the center of the disk and secure the edges together by pressing them between your thumb and forefinger.
2. Turn the dough over so that the gathered edges are on the bottom and cup your whole hands around the dough, to coax it into a round shape.
3. Place the round of dough on a lightly floured surface and cup only one palm around the dough with the side of your hand resting on the counter (the
side of your hand nearest your pinkie). Maintaining contact between the side of your hand and the surface, begin to move your hand in a circular motion
while gently coaxing the edges of the dough upward (toward the top of the round) with the tips of your fingers.
4. Slash the dough with a sharp knife or lame held at a 45 degree angle to the dough.
Recipe Source: from the book Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns and More by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2013.
*Giveaway provided by Da Capo Lifelong Books, all opinions expressed are my own!
Learning to bake GF has been challenging to say the least. I wasn’t the most talented baker before Celiac, but after the diagnosis I felt compelled to find success. Sometimes it is frustrating but when I see how much my family appreciates and enjoys the results I know that the effort was well worth it.
It takes a lot of practice but I have been baking gluten free for 11 years and do pretty well; Nicole’s recipes turn out great every time.
We too are not gluten free but I have family-my sweet nephews who are and several friends and I’m slowly getting into to. To be honest I’ve never made a gluten free bread before-other recipes but not in baking so this intrigues me. Thanks!
My son and sister are both celiacs. I have had mixed results with my recipes and when I find one that works….I make it until we don’t want it anymore. Nicole’s recipes are always successful although I do need to tweak a bit for higher elevation. I love that there are some creative people out there that help us keep eating deliciously.
I was diagnosed with Celiac in March. It has been a crazy 8 months of trying different flours, different recipes, different methods. I was so blessed when I found the Gluten Free On a Shoestring Blog. Everything I have made from her site has worked well and tasted delicious. She has been a wealth of information for me as I adjust to eating GF.
I have only tried to make one gluten free bread recipe and it actually turned out pretty good. I would love to have this book so I can make more and get my bread fix 🙂
Our house has been GF for about 5 years. I LOVE Nicole’s recipes. I make normal recipes using her Better Batter copycat flour mix and they come out great every time. My favorite recipes of hers are the cinnamon buns from her first cookbook and the tapioca flour/cheese wraps she posted on her website in September. So yummy!!
I started cutting down on gluten 7 months ago. My new flours took over the top shelf of my fridge! I’ve only tried baking gf french bread…with no luck! I can make a nice gf bananna bread and gf granola bars! I would love to make a nice loaf of gf bread!!
Most of the gluten free recipes I make turn out pretty good when I follow the directions correctly. There have been a few times I tried to create my own cupcakes and they deflated in the middle, it was sad but kind of funny. Im getting better at it though. My husband and I have tested several pizza recipes too, that was kind of fun trying them and making it with him. He’s a good pizza maker. Now I am a fan of GFOAS and have her first cookbook. Her recipes are good! I am looking forward to making these Hawaiian rolls. I and my son have Celiac. Im sure both my kids will love these rolls!
I’m a newbie GF since July of this year. I’ve not made many GF baked goods but my first try….were heavy as lead! I’ve been using Bob’s Red Mill products and had better results but do so miss baking from scratch!
Due to my Celiac Disease diagnosis, I have been eating gluten-free for two years now. I can count on one hand the number of times I’ve attempted–not necessarily successfully–to make my own GF bread, and I’ve been looking forward to Nicole’s book for a long time now to help remedy that situation! Thanks for the opportunity.
I’m not GF but try to eat less wheat. These look amazing. I made some GF chocolate chip cookies awhile back and the tasted just like the real deal!
I struggle to find good GF recipes, but I LOVE Nicole’s. I haven’t tried any of hers that haven’t worked out well.
My family and I have been gluten free for only a few months. I am still trying to figure out how to cook and eat. 🙂 This cookbook would be a HUGE help!
i am learning to love baking GF! with Nicole’s help (of course)! i’m finding that if i purchase premade (i.e. store bought) GF flour, i do have to alter the recipes a bit… i haven’t made my own flour yet…. i’ve had some great successes… and a few not so great ones! I can’t wait to keep going with breads! SO EXCITED!!!!!
I am so thankful for those who have gone before to make tested and true gf recipes. It is hard to think when you need to eat, but sick from having CD for far too long undiagnosed, and then a few months later my daughter went gf at age 1 due to illness and her own avoidance. And now we are in thr process of trying to get an endoscopy for our nine yr old son who has the confirmed blood test for highly likely CD but we want his endoscopy while he has the chance before going gf for life. I love being able to eat foods that taste good and keep my family and myself healthy! We eat at home, rarely out, so cooking is a must every day.
I’m still fairly new at cooking gluten free, but for the most part do ok! Still struggle a lot with bread so end up buying it! I would love to win this book so we could save a lot by making our own!
I have Celiac so I HAVE to be Gluten free. I have seen able to change most recipes without a problem. BREAD, however, eludes me! I can never make it right! Please help me out and help me win! Thank you.
I had lots of issues with GF cooking to begin with – well, until I found this newsletter and the cookbooks. Thank you so much!
I have luck with most recipes. Bread is my big disappointment. While most I’ve made is “ok”, I’ve yet to find one that I could say “Wow, that’s good”
I have been cooking gluten-free for 10 years since I met the love of my life, who is also a celiac. Sometimes I feel like I can’t make traditional baked goods successfully anymore since all I am used to is baking gluten-free. I’m excited to try these hawaiian rolls and I would love a new cookbook to draw from.
I tried to make hamburger rolls gf. I’ve seen softer hockey pucks. I need help. I’m ready to try your rolls.
Thanks for the chance to win a book.
So far, I’ve had great results when cooking gluten free and would love to try more recipes!
What an awesome giveaway! I have celiac disease so everything I cook has to be gulten free.
Wow! I have celiac disease and have figured out so many great recipes, *except for how to imitate the multiple rolls and loaves that I used to love. I’ve got one good biscuit, one good pizza crust, one good loaf recipe and all else are definitely clear substitutes. I cannot WAIT to try these!
I’ve been GF going on four years now and Nicole is one of my favorites…. I have her first two cookbooks and continue to follow her… Love her recipes…
I am newly diagnosed with Celiac Disease and haven’t tried any recipes yet. Would love to get a cookbook with bread recipes because that is something I have definitely been craving!
I am coming up on my 2-yr Celiac diagnosis anniversary. Nicole’s blog was the first GF blog that I began to follow – I have made several of her wonderful recipes and own her first two books. I have only tried making GF bread twice, and they were epic fails! I NEED this book!!
I was diagnosed with Celiac Disease when I was pregnant with my third son. On my first trip to the grocery store after my diagnosis I started looking at the labels and came home crying. Everything had gluten in it! I ventured over to a health food store and found more options, but they were all pricey. After finally giving in and buying some GF food, I found that it tasted disgusting but I had to eat it because I paid for it. The bread was cardboard. And, I couldn’t find any GF versions of the foods that I loved: graham cracker, tortillas, English Muffins, crackers, etc. I found myself having to skip a lot of foods when going out to eat with friends and family. So, we bought an electric grinder so I could make my own flour to try some GF recipes. But, a lot has changed since that time in 2004. Tons of new products have come out and living gluten free isn’t such a foreign concept anymore. While I have found brands and products that I love (some even more than the regular wheat versions), I’m always looking to try new GF recipes. I love to experiment in the kitchen and I still use my grinder on occasion. Nicole’s cookbook sounds amazing! Nothing tastes better than homemade…especially when you know it’s good for you!
I have both GF on a Shoestring books and have really had good luck with most of the recipes in there. My kids love it when I make Krystal-style sliders with GF yeast rolls. There’s definitely a learning curve coming from baking normal yeast breads to GF. Techniques are so different!
I have had mixed results with baking gluten-free, and have yet to try bread. But, neither my tummy nor my skin like gluten so I’m very excited about this book. Those rolls look fabulous and I can hardly wait to try the recipe. I love the care that Nicole puts into testing her recipes and making sure that they won’t wreck the budget.
Thanks for this giveaway. Today is my birthday, so it would be great to win!
My 5 year grandson was diagnosed 2 months ago with wheat and soy allergies. I’ve been looking for a good roll recipe since! Nothing he will eat so far. Can’t wait to try these!!!
I’ve only tried a couple of gluten free things…bought some rice flour to use in place of regular in some recipes. I would love to win this!
I don’t “need” to cook gluten-free for my family, but I have several friends who cannot eat gluten. Happily, I discovered that one of my favorite recipes, Flourless Chocolate Cake, is “naturally” GF. Everyone loves it, and it take no special ingredients… just no flour!
I am mostly gluten free. So I use almond flour a lot and coconut flour. I don’t do too many baked items bc I just never tried. I usually stick a lot to meat, veg and fruit. Works good for me, but I do miss so many things that I use to eat. This would be a fun cookbook for my family 🙂
I’m new to gluten-free cooking, but I love to make breads, and would LOVE this cook book!
I find that gluten free recipes calls for a lot of ingredients. Sometimes I feel overwhelmed when trying new recipes.
My 7 year old son was diagnosed with celiac disease about 6 months ago. We have been a gluten-free household since then and have tried many, many recipes. Nicole really knows what she’s doing and most of my super successful recipes have come from her. I can’t wait for this book to come out!
Very little, trying to stay away from wheat though. My daughter is currently trying to go gluten free for 30 days to see if she feels better.
I have only made one gluten free recipe (brownies) and they were ok, nothing I would make again unless I was making them for someone who is gluten intolerant.
I have tried one recipe a long time ago using garbanzo beans and it was a complete disaster.
No experience with Gluten Free cooking. Would love to try though.
My niece has Celiac disease, so when we eat together there’s always a gluten issue to address. Luckily, there are a lot of things to eat and cook 🙂 For her birthday this year her cake was this very scrumptious brownie base with meringue on top. Awesome.
We’re not a gluten-free household, but I’d like to try to not eat so much of it because too much gluten is bad for you! 🙂
I like to use my GF flour blend in any “normal” recipe. But I’m still trying to find that perfect bread recipe!
I am a little late (ok, a lot late) jumping on the GF train, but due to my daughters allergies we have been working on going that way. I would love this book since she loves bread. It would make the change a bit easier.
I’ve dibble dabbled in some gluten free recipes with mixed results. My sister recently developed a gluten allergy so it’s been tough finding stuff to feed her when she comes! This would come in handy!
Both my sisters are gluten intolerant so I’ve made quite a few gluten free breads and cakes when cooking for them. I made the gluten free bread from the Artisan Bread in Five MInutes a Day book a few times and it came out so good, my sisters didn’t believe it was gluten free. It definitely is a little more tricky than regular bread making but totally doable, and the results are so much better that the store-bought gluten free bread, in my opinion. I would love this book to give to one of my sisters as a gift!
I have had great results cooking with almond flour. Because I have gluten intolerance it is great to see a gluten free bread recipe of something I miss eating!
I’ve had mixed results with GF stuff. I made some cornbread that looked like a brick but was okay (my cat is a carb freak and found it worthy of stealing a piece), made some dumplings that were apparently “the best thing since sliced Beatles” (cookie if you know the reference) according to my friend who has to follow a GF diet since a little while ago and a carrot cake that looked funky to me but was apparently delicious. Can’t wait to try these rolls! Thank you!